2large tomatoes cut in 8 slices
- olive oil
- salt & pepper
- dried oregano
1/4cup vegan mayo
1-2cloves garlic diced
- vegan butter
4slices sourdough bread or Gluten Free bread of choice
- fresh basil
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place sliced tomatoes on the baking sheet. Drizzle with olive oil and sprinkle salt, pepper & oregano on each slice. Place in the oven and cook for 15-20 minutes – or until tomatoes are tender.
- While the tomatoes are cooking prepare the lemon garlic aioli. Combine the vegan mayo, lemon juice, garlic and a sprinkle of salt & pepper in a bowl. Stir to combine and adjust seasoning as needed. Set aside in the fridge until ready to use.
- Spread butter on one side of each bread slice. Heat a pan over medium heat. Place bread (butter-side down) in the pan and cook until browned. Remove bread from the pan.
- To assemble, spread lemon garlic aioli on each slice of bread. Top with tomatoes, avocado, arugula and basil. Slice and serve.